Italian-American food has its own vibe: heartier than its old-world counterpart, with a comfort quotient that makes anyone feel loved. For Lucinda Scala Quinn, it's the food "of my heart and soul"; she still cooks it for her family today.
Thinking about the classic dishes of her childhood, she considered "their flavor profile, how to take my memories of these dishes, and how to lighten and freshen them." Her takes may be lighter and the cooking time shorter, but that hasn't changed how satisfying they are.
For the scallopini, Lucinda added raddichio for "color and flavor and crunch." You can substitute chicken or turkey for the traditional veal if you prefer.
Get the Scallopini Alla Marsala Recipe